Below you will find a tentative schedule; this is subject to change
DATE
LESSON
ATTACHMENT
8/21
Classroom Rules and Expectations
Syllabus
Food and Me
Interactive Notebook
Chocolate Chip Cookie Murder
Students will need to buy a three ring binder for class. The point of interactive notebooks is for students to connect with the course material and help them remember, process, and apply the course content. The notebooks become a portfolio of learning for the students. Typically students will take notes from each chapter from the text book however; sometimes we take notes as a class instead. The concept of the interactive notebook is for students to take notes from their text/lecture on the right side of a notebook page and express their notes visually, through diagrams, cause & effect charts, with supporting articles, comics, etc. on the left. This individual second way of expressing what they learned from their text book, further “cements” the concepts in the students’ minds.When students study for a test or quiz he/she should be able to go back through the left side pages and complete review activities right across from their notes. This will cause students to “interact” with their notebooks.
Acceptable forms of Interactive Notebook “left Sides” Paragraph Comic strips* Printed Pictures* Cause & Effect Table Mnemonic Devices Articles* cited source Maps* Timelines Poems Hand drawn pictures* Flow Charts Related Stories, movie scenes, song lyrics, with paragraph on how they relate Point of View Chart/Picture *Require summary, description, or paragraph on how they relate to topic
Students cannot use a given left side application activity more than twice in a given unit (three chapters) to receive full credit. I often provide the left side activity in the form of a foldable for students for convenience and because some students are not very good at coming up with these things themselves. Students should keep all class documents and assignments in the notebook sequentially and keep their table of contents up to date.
Random notebook checks are performed quarterly to make sure students are keeping up with their notebooks.
Every notebook should have an attractive cover page with the course name, student’s name, teacher’s name and block. You will also create a table of contents by chapters and number your pages.
Bell Ringer: Foods and Me Wkst
Chapter 1: The Amazing World of Food
Bell Ringer: What are three things that help preserve shelf life on food? Do you think these have any side affects on the food? Why or why not? 5 sentences-email
Chapter 1: The Amazing World of Food
Presentation on Food Mini Report
Genetically Modified Food Research-Handout
9/2
Unit 1 Quiz (ch 1-2 mostly)
Bell Ringer: Explain what you think causes deficiencies on the board. What kinds of things can you do to prevent deficiencies from happening?
EACH NUTRIENT SECTION SHOULD HAVE:
• LABEL EACH COLOR FOR THE NUTRIENT IT REPRESENTS (12 points)
• 3 HEALTHY FOOD SOURCES FOR THAT NUTRIENT (18 points)
• Describe what the nutrient (including sub-groups) does for our body. Why do we need it? (30 points)
• Each nutrient should include a mix of PICTURES, WORDS,
and/or DRAWINGS. (5 points)
• TIP OF CHAIN SHOULD HAVE THE TITLE: “SIX ESSENTIAL NUTRIENTS”. (3 points)
• BOTTOM TIP OF CHAIN SHOULD HAVE YOUR NAME WRITTEN CLEARLY. (2 points)
Bell Ringer: Is there something in your diet you don't get enough of or too much of? Please evaluate your wellness to me. Remember 5 sentences minimum for credit for Bell Ringers.
Ch 2: Nutrients at Work
Kitchen Rules
Tator Top Lab
Tator Top Evaluation
Read Section 2.1The Role of Nutrients pg. 58 #2-5
9/8
Bell Ringer: Simple or Complex Classroom Activity (handout)
Bell Ringer: Draw for Kitchen Groups (deck of cards)
Chapter 2.2 Carbohydrates, Fiber and Protein
Spaghetti Pizza-Carbo Lab
Fiber in your Diet Notes
Fiber in your Diet Wkst
9/12
Homecoming
9/16
Bell Ringer: What was the function of the egg in the spaghetti pizza?
Chapter 2.3 Fats
Protein Lab: Chicken Fingers
Read pg. 64-68
2.3 Worksheet
Binder will be collected after Chapter 2: Need 3 things for every section we covered: 1.1, 1.2 (may use quiz for one of the sections), 2.1, 2.2, 2.3, 2.4, 2.5
Bell Ringer: Suggest a more healthful alternative for each of the following foods: fried chicken, French fries, cheeseburger, white rice, whole milk, and fried egg. Explain how each would improve the food's nutritional value.
Binders will be due 10/6, try to get three things from each sections, you will be required to have two for grading. This is to help you over your test and final in the future. 1st test will be Ch 1, Ch 2, Ch 3, Ch 8 & Ch 9. (Once we complete all of them)
Plan Grains/Baking Labs-Loaf Bread, Biscuit-Rolls, Muffin, Pie, Pick 3 Kinds of Cookies pg. 582=7 Labs total
Email ALL recipes in one attachment to me, print a copy for your group, email me a combined grocery list: Flour 4 cups, Sugar 9 1/2 cups, etc.
Turn in Binders to check chapter 8/9, 16\
Work in CSI Groups
Ch 7-9 Due Nov. 6
Ch 10-12 Due Nov. 17
Ch 13-15 Due Nov. 21
Ch 16-18 Due Dec. 1
Ch 19-21 Due Dec. 9
Ch 21-23 Due Dec. 15
Ch 24-End Due Dec. 19
11/4
Bell Ringer: Present Fruit/Veg Posters-If you did extra credit bring food to sample: YOU must make this item and have a parent sign off on it
Ch 17 Grains
Make sure you are working on you CCCM character sheet as you read the book
12/3
Bell Ringer: Explain Extra Credit-cupcake wars
Ch 21 Baking
Pie Lab
CSI Group
Binders Due 12/9 Ch 17, 18, 21
12/5
Bell Ringer: CCC Quiz 16-18
Ch 21 Baking
Cookie #1 Lab
CSI Group
CCCM Character Sheet
Cupcake Wars Planning
12/9
Bell Ringer: Turn Binder in
Ch 21 Baking
Cookie #2 Lab
CSI Group
CCCM Character Sheet
12/11
Bell Ringer: CCC Quiz 19-21
Ch 21 Baking
Cookie #3 Lab
Plan for Extra Credit
12/15
Cupcake Wars-Extra Credit
Clean out folders
Take Binders
CCCM SG
CSI Group
Study for Semester
12/17
Finish up Extra Credit
Clean out folders
Take Binders
CCCM SG
CSI Group
Study for Semester
12/19
Final Exam along with CCCM Quiz 22-End of Book
CSI Wrap up
CCCM Character Development Due
Final Exam Review:
CH 1 & 2 Vocab
Kitchen Math
Digestive System
Dietary Guidelines
How to read a recipe
Egg Parts
Kitchen Safety
Nutrients
How to measure
Categories of Fruit, Vegetables & Cookies
Types of Milk
Whole Grain Vs. White
Egg Prep and storage
Leaving agents
Syllabus
Food and Me
Interactive Notebook
Chocolate Chip Cookie Murder
Students will need to buy a three ring binder for class. The point of interactive notebooks is for students to connect with the course material and help them remember, process, and apply the course content. The notebooks become a portfolio of learning for the students. Typically students will take notes from each chapter from the text book however; sometimes we take notes as a class instead. The concept of the interactive notebook is for students to take notes from their text/lecture on the right side of a notebook page and express their notes visually, through diagrams, cause & effect charts, with supporting articles, comics, etc. on the left. This individual second way of
expressing what they learned from their text book, further “cements” the concepts in the students’ minds.When students study for a test or quiz he/she should be able to go back through the left side pages and complete review activities right across from their notes. This will cause students to “interact” with their notebooks.
Acceptable forms of Interactive Notebook “left Sides”
Paragraph
Comic strips*
Printed Pictures*
Cause & Effect Table
Mnemonic Devices
Articles* cited source
Maps*
Timelines Poems
Hand drawn pictures*
Flow Charts
Related Stories, movie scenes, song lyrics, with paragraph on how they relate
Point of View Chart/Picture
*Require summary, description, or paragraph on how they relate to topic
Students cannot use a given left side application activity more than twice in a given unit (three chapters) to receive full credit. I often provide the left side activity in the form of a foldable for students for convenience and because some students are not very good at coming up with these things themselves. Students should keep all class documents and assignments in the notebook sequentially and keep their table of contents up to date.
Random notebook checks are performed quarterly to make sure students are keeping up with their notebooks.
Every notebook should have an attractive cover page with the course name, student’s name, teacher’s name and block. You will also create a table of contents by chapters and number your pages.
Bell Ringer: Foods and Me Wkst
Chapter 1: The Amazing World of Food
Chapter 1: The Amazing World of Food
Chapter 1: The Amazing World of Food
Bell Ringer: Explain what you think causes deficiencies on the board. What kinds of things can you do to prevent deficiencies from happening?
Chapter 2: Nutrients at Work
- https://www.youtube.com/watch?v=8j7VwLhMIlQ Nutrients Introduction
- Introduction to Nutrients Foldable Assignment
Please put in this order:CARBOHYDRATES (White)
FATS (Gold)
PROTEIN (Red)
VITAMINS (Green)
MINERALS (Yellow)
WATER (Blue)
EACH NUTRIENT SECTION SHOULD HAVE:
• LABEL EACH COLOR FOR THE NUTRIENT IT REPRESENTS (12 points)
• 3 HEALTHY FOOD SOURCES FOR THAT NUTRIENT (18 points)
• Describe what the nutrient (including sub-groups) does for our body. Why do we need it? (30 points)
• Each nutrient should include a mix of PICTURES, WORDS,
and/or DRAWINGS. (5 points)
• TIP OF CHAIN SHOULD HAVE THE TITLE: “SIX ESSENTIAL NUTRIENTS”. (3 points)
• BOTTOM TIP OF CHAIN SHOULD HAVE YOUR NAME WRITTEN CLEARLY. (2 points)
Ch 2: Nutrients at Work
Chapter 2.2: Carbohydrates, Fiber and Proteins
Chapter 2.2 Carbohydrates, Fiber and Protein
Chapter 2.3 Fats
Chapter 2.3 Fats
Chapter 2.3 Fats
Ch 2.4 Micronutrients (Vitamins/Minerals)
http://www.youtube.com/watch/?v=eTMzl1cblZc Tell me how digestions takes place in your own words. 5 sentences.
Ch 2.4 & Ch 2.5 How Your Body Uses Food
Ch 2 Quiz
Ch 3.1 Dietary Guidelines
Ch 3.2 Foods Groups
Binders will be due 10/6, try to get three things from each sections, you will be required to have two for grading. This is to help you over your test and final in the future. 1st test will be Ch 1, Ch 2, Ch 3, Ch 8 & Ch 9. (Once we complete all of them)
Ch 8: Recipe Skills & Ch 9: Cooking Methods
Ch 8: Recipe Skills & Ch 9: Cooking Methods
Ch 8: Recipe Skills & Ch 9: Cooking Methods
Ch 16: Fruits & Vegetables
Ch Chip Cookie Murder
Ch 16 Fruits & Vegetable
Ch 16 Fruits & Vegetable
Ch 17 Grains
Ch 17 Grains
- Draw for new groups (Grains/Eggs Groups; not baking that you chose)
- Sweet Chex Mix Lab
Work on CSI GroupsCh 18 Dairy Foods and Eggs
Ch 18 Dairy Foods and Eggs
CCC Study Guides: If you haven't done from before please do so I don't have everyones
Name 5 ways you can prepare eggs. What is your favorite and why?
Ch 18 Dairy Foods and Eggs
Ch 21 Baking
Ch 18 Dairy Foods and Eggs
- Omelets (Individually Lab)
Ch 21 BakingCh 21 Baking
Ch 21 Baking
Ch 21 Baking
Ch 21 Baking
Ch 21 Baking
Ch 21 Baking
Ch 21 Baking
Ch 21 Baking
Clean out folders
Take Binders
CCCM SG
CSI Group
Study for Semester
Clean out folders
Take Binders
CCCM SG
CSI Group
Study for Semester
CSI Wrap up
CCCM Character Development Due
Final Exam Review:
CH 1 & 2 Vocab
Kitchen Math
Digestive System
Dietary Guidelines
How to read a recipe
Egg Parts
Kitchen Safety
Nutrients
How to measure
Categories of Fruit, Vegetables & Cookies
Types of Milk
Whole Grain Vs. White
Egg Prep and storage
Leaving agents